This is simply the way to do roast potatoes. They are really rich though so I only do them once a year, for Christmas dinner. A time when calories and heart disease don’t exist and every element of the dinner should be delicious and epic! Nothing plain, bland or healthy – plenty of that in January.
I roast them in goose fat for an incredible crunch and flavour. You need to make sure that the fat is ferociously hot before the spuds go in or they will soak it all up and become greasy – and you want them to be geesey, not greasy! (Couldn’t resist)
I par-boil them before roasting and then toss them in some semolina and baking powder. Semolina gives a better crunch than flour and something happens between baking powder and fat when roasting that gives a texture like you get from deep-frying. I then clamp the lid on and shake up the potatoes to make sure they are coated in the semolina mixture and to bruise the edges. This also adds to the crunch. Recently, since I edited the video below, I learned that you can par-boil, dredge and shake the roast potatoes a day in advance. This is something I will definitely be doing this year because any step you can take in advance of the big day should be taken!
- 2 Kg potatoes, peeled and large ones halved
- 600 g duck fat
- 2 tbsp baking powder
- 6 tbsp semolina
- 2 tbsp coarse ground black pepper
- 1 tbsp sea salt flakes
- On Christmas Eve peel the potatoes and keep them in a large pot of salted water overnight.
- When the turkey has been in the oven a while, pour the duck fat into a roasting tray and place in on the floor of the oven so the fat will heat up.
- As the fat is heating, heat the pot of potatoes and salted water to the boil. Allow to boil for 6 minutes then drain them and return them to their pot.
- Mix the baking powder, semolina, black pepper and salt together and pour it over the drained potatoes, clamp the lid on the pot and shake vigorously to coat the potatoes.
- Once the turkey comes out to rest, turn the oven up to 200 degrees celsius. After a few minutes, place the par-boiled potatoes into the hot duck fat.
- Roast for 60 - 70 minutes turning halfway through.